Salvo 5 s Deep Pan

P i z z a Dough

S a l v o ' s Thin & C r u s t y

P i z z a Dough

Makes four 22cm (9") Pizza's

Ready in 2 hours

Makes four 25cm (10") Pizza's

Ready in 6 hours

Ingredients
2 Cups strong bakers' 1 flour
350ml warm water (approx 40c)
25g Fresh Yeast2
1 Teaspoon Granulated Sugar
2 Tablespoons of Extra Virgin Olive Oil
2 Teaspoons Sea Salt
Method
1.

Place 100 ml of the water, sugar and the fresh yeast into a small container
and let stand.
2. Meanwhile place most of the flour onto a large board or smooth work
surface.
3. Make a hole in the centre about 15cm in diameter, with the flour banked up
on the sides.
4. Place the oil & salt into the hole and t h e n mix together to dissolve the salt.
5. Slowly add the remaining 250ml of water and incorporate the edges of the
flour bank till a smooth creamy paste is formed. Make sure the flour bank
remains whole to prevent the liquid f r o m escaping.
6. Stir the yeast liquid until the yeast is dissolved, then add to the paste, again
work together till combined.
7. Using a Pastry Cutter, fold the remaining flour into the past mix to form a
sticky dough.
8. Use the remaining flour and dust the surface, then kneed the dough for
about 5 minuets. The dough should soft but still slightly sticky.
9. Divide the dough into four round smooth even balls and place on a tray
dusted with flour.
10. Cover with glad wrap and leave in a w a r m place to rest, (but not in direct
sunlight).
11. After an hour the dough should have increased in size by about 1.5 of
original.
12. Spread out each ball onto an oiled baking tray, forming about a 22cm (9")
round of about 1cm even thickness.
13. Cover each tray with glad wrap and leave to prove for approximately 50 mins.
1
!

Can be Purchased at Select Supermarkets and Health food stores - See Stockist Page
Same as above

Ingredients
2.5 Cups strong bakers flour
350ml room temperature water
15g Fresh Yeast
1 Teaspoon Granulated Sugar
2 Tablespoons of Olive Oil
2 Teaspoons Sea Salt
Method:
Follow the same steps as Thick Crust pizza up to step 6
7.
8.
9.

Using a Pastry Cutter, fold the remaining flour into the past mix and using the
same hand mix till a f i r m dough is formed
Kneed for about 10 minutes, until the dough is smooth and resistant to
stretching.
Place in a bowl and rest for 30 minutes.

10. Portion the mix into four pieces, kneed each piece for about 30 seconds, then
using your hands roll the outer edges of the dough into the centre, rotating
the ball all the time, then pinch together the base of the ball t o form a
perfectly round ball. At this stage the dough should spring back if poked.
11. Place the balls onto an deep tray dusted with flour, then brush each ball with
oil, cover with glad wrap and allow to prove for at least 5 hours. The dough
should have lost it's ability to spring back into shape. If not, prove for more
time.
12. Spread out the dough onto an oiled baking tray, the centre of the pizza
should be 1-2 mm thick, increasing in depth towards the edges.

Tomato Sauce f o r
PizzaJ s

Making your P i z z a
Spread o u t a thin layer of t h e T o m a t o Paste on your pizza
base. M a k e sure it is evenly spread t o about 1cm f r o m t h e
edge.

Ingredients
V2 Kg Vine Ripened Tomatoes. Make sure these are very ripe and juicy
Small white onion, finely chopped
2 cloves of Garlic, finely chopped
Fresh basil leaves
Salt to Taste
Sugar to taste
Good Quality Extra Virgin Olive Oil
Method:
1. Using a small knife cut a small cross at the base of each tomato
and cut out the eye.
2. Place in a saucepan of boiling water for about 2 mins or until the
skin starts to peel from the tomato.
3. Cool down in cold water
4. When cool, peel off the skin and roughly chopped the tomato,
place in a bowl.
5. In a heavy based frying pan, heat a generous amount of the oil,
and then add the onion.
6. Cook gently until the onion just starts to turn brown, then add the
chopped garlic and simmer for a few more seconds.
7. Add the chopped tomatoes and a little salt.
8. Cook on a low heat for about 20 mins. Stir the sauce regularly and
crush the tomatoes with a fork.
9. Using your hands, tear the basil leaves and add to the sauce, cook
for a further few minutes.
lO.The sauce may need a little more salt and possibly sugar to taste.
11.Remove from heat and cool

For t h e best results, pizzas should be cooked in a hot w o o d

fired o v e n .
If using a conventional oven, cooking can be improved if you
use a s t o n e baking dish.
Fora t h i c k crust pizza, cook in a p r e - w a r m e d conventional
oven a t 250C for about 5 t o 8 minutes, and t h e n add you're
topping and cook for a f u r t h e r 3 t o 4 mins.
For a t h i n crust pizza, add y o u ' r e t o p p i n g t h e n cook in a prew a r m e d conventional oven at the hottest t e m p e r a t u r e
possible f o r about 3 t o 5 minutes depending upon t h e oven.